JP6580425B2 - Texture estimation method, food manufacturing method, and texture estimation device - Google Patents

Description

  The present invention relates to a technique for objectively and quantitatively estimating and evaluating the food texture of an individual or a specific group. The present invention also relates to a food manufacturing method for designing food using the technology and a mastication training method using the food.

  The deliciousness of food is influenced by physical textures such as chewing response, chewing comfort, crispness, mouthfeel, texture, and throat, as well as chemical flavors such as taste and aroma. For this reason, physical textures such as chewing response and chewing comfort as well as chemical flavors are factors to be considered when developing and designing foods.

  Conventionally, physical texture such as chewing response and chewing comfort has been estimated mainly by a method of measuring physical properties of food with an analytical instrument. For example, Patent Document 1 discloses a method for estimating food hardness and texture based on a load-distortion curve obtained when a food sample (gel food, fruit, etc.) is pressed with a plunger. Moreover, in patent document 2, using the apparatus which consists of a hard palate sine shape | molded in the shape of a hard palate, and the tongue model of the synthetic resin shape | molded in the shape of a tongue, food was inserted | pinched and compressed, and this compression was carried out. A texture estimation method based on a measured value of the area of food is disclosed.

  On the other hand, Patent Document 3 discloses a texture estimation method in which mastication voice and vibration when a human crushes a porous food sample are analyzed as sound. Patent Document 4 discloses a texture estimation method in which an electrode is attached to the human masseter and frontal abdominal muscles and the amount of muscle activity of the total masticatory muscle when the sample is chewed is estimated.

JP 2010-223737 A JP 2014-038025 A JP 2003-114218 A JP 2005-058215 A

  However, as in the prior art, in the method of measuring the physical properties of food with an analytical instrument, etc., the texture is only indirectly estimated from the physical properties of the food before eating the food. It is difficult to estimate texture and texture transition objectively and quantitatively. In addition, as in the prior art, the method of measuring the physical properties of food with an analytical instrument or the method of estimating by sound or vibration when a human crushes porous food, etc., the individual (subject) or a specific group (subject) Masticatory ability (such as occlusal force) was not taken into account, and the texture that varied from subject to subject could not be sufficiently reflected. Furthermore, even when food is crushed when the subject eats, there is a concern that if the volume and vibration are small, it is difficult to measure them and the texture cannot be estimated accurately.

  The present invention establishes and provides a method for objectively and quantitatively estimating the texture during eating and the transition (change with time) of the texture. The obtained texture and the estimation result of the transition of the texture can be used as useful information when designing a new food. Therefore, the present invention establishes and provides a food production method designed using this estimation method and a mastication training method using food obtained using this production method.

  As a result of earnest research, the present inventors paid attention to the following information.

・ First myoelectric potential information during the processing time when the human (subject) processes the sample food ・ Second myoelectric information when the subject bites with maximum force (at the maximum occlusion)

  Based on this information, the inventors calculate the ratio of the amount of muscle activity of the masticatory muscle during the processing time to the amount of muscle activity of the masticatory muscle at the time of maximum occlusion (hereinafter also referred to as “maximum muscle activity ratio”). Thus, it was found that the food texture itself (whole) for each subject can be estimated quantitatively and objectively and evaluated as a result, and the present invention has been completed.

  That is, this invention consists of the following content.

A texture estimation method for quantitatively estimating a texture of a sample, wherein first myoelectric potential information, which is information relating to a myoelectric potential of a masticatory muscle during a sample processing time by a subject, is acquired, and at the time of maximum occlusion by the subject Second myoelectric potential information, which is information relating to the myoelectric potential of the subject, is obtained, and based on the first myoelectric potential information and the second myoelectric potential information, the maximum myoactivity ratio of the subject is calculated using equation (1) A texture estimation method for calculating the texture.
Maximum muscle activity ratio (%) = Masticatory muscle muscle activity during the processing time ÷ (Masticatory muscle muscle activity per second during maximum bite × the processing time) × 100 (1)

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the objective and quantitative estimation method of the food texture in eating. It is also possible to provide a food production method designed using this estimation method, and a mastication training method (strengthening method) using food obtained using this production method.

The figure which shows one Embodiment of the food texture estimation apparatus of this invention. The example of the electromyogram (myoelectric potential information) obtained by the food texture estimation apparatus. The graph which shows the correlation of the test subject's A maximum muscle activity ratio and the evaluation of food texture (evaluation information of sensory evaluation). The graph which shows the correlation of the maximum muscle activity ratio of the test subject B, and evaluation of food texture (evaluation information of sensory evaluation). The graph which shows transition (temporal change) of the evaluation (evaluation information of sensory evaluation) of the test subject's A texture. The graph which shows transition (time-dependent change) of the evaluation (evaluation information of sensory evaluation) of the food texture of the test subject B. The graph which shows transition (time-dependent change) of the maximum muscle activity ratio of the test subject A. The graph which shows transition (time-dependent change) of the maximum muscle activity ratio of the test subject B. The graph which shows the correlation of transition of the evaluation of test subject's A texture (evaluation information of sensory evaluation), and transition of the maximum muscle activity ratio. The graph which shows the correlation of transition of the evaluation of the food texture of the test subject B (evaluation information of sensory evaluation) and transition of the maximum muscle activity ratio. The graph which shows the correlation of the maximum peak value of the test subject's A maximum muscle activity ratio, and the evaluation of food texture (evaluation information of sensory evaluation). The graph which shows the correlation of the maximum peak value of the test subject B's maximum muscle activity ratio, and evaluation of food texture (evaluation information of sensory evaluation). It is a table | surface which shows the expression example of a biting response and a biting comfort, (a) is a table | surface which shows the example of expression regarding the degree of a biting response, (b) is a table | surface which shows the example of expression regarding the presence or absence of a biting response, (c ) Is a table showing an example of expression related to the hardness of biting response, (d) is a table showing an example of expression about biting response and good / bad biting comfort, and (e) is a table showing an example of expression about biting force. Yes, (f) is a table showing an example of expression related to the level of mastication.

  The present invention is a texture estimation method for quantitatively estimating the texture of a sample. According to the method, the first myoelectric potential information that is information relating to the myoelectric potential of the masticatory muscles during the processing time of the sample by the human (subject) is acquired, and the second information that is related to the myoelectric potential at the time of maximum occlusion by the subject. Is obtained, and based on the first myoelectric potential information and the second myoelectric potential information, the maximum muscle activity ratio of the subject is calculated using the following equation (1).

  Maximum muscle activity ratio (%) = Masticatory muscle muscle activity during the processing time ÷ (Masticatory muscle muscle activity per second during maximum bite × the processing time) × 100 (1)

  Here, “sample processing time” means (1) the time from the start of eating a sample by a human (subject) to the end of the last swallowing (all of the food), or (2) the sample eating by the subject. It means at least one of the time from the start to the end of (last) chewing.

  “Food texture” means the sense of the skin (tactile sensation) that moves with mastication in the oral cavity including teeth and tongue, among the five senses felt when eating food. It also means “sense”.

  In the present invention, information on the following two myoelectric potentials (myoelectric potential information) is acquired.

・ First myoelectric potential information during the processing time when the human (subject) processes the sample food ・ Second myoelectric information when the subject bites with maximum force (at the maximum occlusion)

  The first myoelectric potential information includes the amount of muscle activity of the masticatory muscles during the processing time. The second myoelectric potential information includes the amount of muscle activity of the masticatory muscles at the time of maximum occlusion.

  From these pieces of information, an index called the maximum muscle activity ratio (%) is obtained using the above-described equation (1). Since this index is an index that objectively and quantitatively represents the food texture of the sample food, it is possible to appropriately estimate and evaluate the food texture.

  In the texture estimation method of the present invention, the masticatory force of the individual or a specific group (the amount of muscle activity of the masticatory muscles per second of maximum bite) is taken into consideration, so Transition of texture can be estimated quantitatively and objectively.

  As one aspect of the present invention, since the texture is estimated from the muscle activity of the masticatory muscles, hardness, softness, biting response, biting comfort, and the like may be estimated.

  In the present invention, masticatory muscle means a general term for muscle groups involved in masticatory movements. In the present invention, masticatory muscles include masseter muscles, temporal muscles, lateral pterygoid muscles, medial pterygoid muscles, geniohyoid muscles, geniohyoid muscles, bigastric muscles, lateral pterygoid muscles and the like.

  In one embodiment of the present invention, in order to more appropriately evaluate the texture such as chewing response and chewing feeling, it is preferable to use an electromyogram of the masseter and temporal muscles located near the skin surface, and the movement of chewing is It is further preferred to use an electromyogram of the masseter muscle, which is a larger closing muscle.

  As one aspect of the present invention, the processing time may be divided into a plurality of divided times, and the above-described first myoelectric potential information at each divided time may be acquired.

  From the first myoelectric potential information and the second myoelectric potential information in each division time, it is possible to obtain the transition of the maximum muscle activity ratio, that is, the maximum muscle activity ratio in each division time. As a result, it is possible to quantitatively and objectively estimate and evaluate the texture transition (change) during the eating process. For example, if it is 9 seconds from the start of eating the sample by the subject to the end of the last swallowing (all of the food), it is divided into each divided time in the first half, the middle, and the second half in 3 seconds. Thus, the transition of the maximum muscle activity ratio can be calculated, and the transition of the texture can be estimated and evaluated. The texture itself and the texture transition vary depending on the type and shape of the sample (food), and the time from the start of the subject's natural eating of the sample to the end of the last (all of the food) swallowing (processing time) ) Is desirable. For example, when the time is from 0.1 to 120 seconds, more preferably from 0.3 to 90 seconds, and even more preferably from 0.5 to 60 seconds, it is easy to capture the texture transition in detail and accurately.

  However, for foods that are not swallowed (not swallowed) such as gums, it is difficult to measure the processing time because the swallowing is virtually never finished. Therefore, in the case of measurement related to such foods, an arbitrary time such as 1 to 7200 seconds and 1 to 3600 seconds is determined as a processing time in advance, and the transition of the maximum muscle activity ratio in this arbitrary time is calculated. The transition of texture can be estimated and evaluated.

  In addition, from the viewpoint of efficiently analyzing the texture transition while capturing the characteristics of the texture transition, the number of divisions of the processing time (number of division times) is preferably 2 to 10 and more preferably 2 to 2. 6 divisions, more preferably 3 to 4 divisions. Further, the processing time can be divided by the number of times of biting. For example, the transition of the texture can be estimated by comparing the maximum muscle activity ratios of the first to fifth chewing during one feeding. In many foods, especially in the first half, sometimes in the middle, there are many changes in myoelectric potential. Therefore, when dividing by the number of chewing times, it is preferable to divide the first about 1 to 10 times.

  Moreover, the peak value of the maximum muscle activity ratio can be evaluated by obtaining the maximum muscle activity ratio in each divided time. And the texture can be estimated more accurately based on the peak value of the maximum muscle activity ratio. For example, if the time from the start of eating a sample by the subject to the end of swallowing is 9 seconds, the maximum muscle activity ratio peak is divided into each divided time in the first half, middle stage, and second half in 3 seconds. The value can be calculated and the texture can be estimated and evaluated. In general, in many foods, the amount of muscle activity of the masticatory muscles gradually increases from the start of eating until the end of the last swallowing (all of the food) or from the start of eating until the end of mastication. descend. However, depending on the size, physical properties (brittleness, viscosity, etc.) of the food actually eaten, how to eat, etc., the amount of masticatory muscle activity and the maximum muscle activity ratio at the start of eating may not necessarily be the peak value.

  The method of dividing the processing time into a plurality of divided times, obtaining the first myoelectric potential information at each divided time, and obtaining the peak value of the maximum muscle activity ratio is a situation in which the subject bites the sample food strongly in a short time. It is preferably applied in situations where the user bites strongly in a specific time zone. Compared to the case where the subject chewed the sample food weakly for a long time, when the subject chewed the sample food strongly for a short time or strongly chewed in a specific time zone, the original physical properties of the sample food strongly increased. This is because the texture can be more accurately estimated from the correlation of the amount of muscle activity of the masticatory muscles at the time of chewing. For example, in the case of foods such as snack confectionery (Meiji curl, etc.), if the average value of the amount of muscle activity over the entire processing time is taken, the texture value has no characteristic. However, such foods are inherently hard at the initial stage of chewing and have a large amount of muscle activity, but after that, at the end of chewing, the amount of muscle activity becomes very small. Therefore, in order to evaluate the chewing response when the chewing is hard at the beginning, the time is divided into several parts (for example, three parts), the amount of muscle activity in the initial (first half) of the processing time is calculated, and the peak of the maximum muscle activity ratio is calculated. Calculate the value. In addition, for foods that have a long-lasting texture such as gummi, etc., the processing time is divided into several parts (for example, three parts) and evaluated whether it is chewed well until the end. Peak values can be employed.

  As one aspect of the present invention, sensory evaluation evaluation information regarding the texture obtained by the subject when eating a sample may be acquired, and a correlation coefficient between the maximum muscle activity ratio and the evaluation information may be calculated. After obtaining the sensory evaluation results (evaluation information of sensory evaluation) for evaluating the texture (biting response and chewing comfort) actually felt when the subject ate the sample, the correlation between the evaluation information and the maximum muscle activity ratio The relationship, specifically the correlation coefficient, is evaluated. In consideration of the correlation, the texture of each subject can be estimated more quantitatively and objectively. Here, “sensory evaluation” means evaluation and method of things based on the human senses (sight, hearing, smell, taste, touch; somatosensory sense). It means evaluation based on simple judgment. The sensory evaluation includes inspections such as JIS Z9080 general rules for sensory inspection, but is not particularly limited ("Sensory Evaluation Text", edited by the Japanese Society for Sensory Evaluation, Kenshisha, published in 2009, first edition).

  The present invention also provides a texture estimation device that quantitatively estimates the texture of a sample. The apparatus includes a receiving unit that receives first myoelectric potential information that is information related to myoelectric potential of the masticatory muscles during a sample processing time by a subject, and a processor. The processor uses the above-described equation (1) based on the first myoelectric potential information and the second myoelectric potential information, which is information on the myoelectric potential at the time of maximum occlusion by the subject, and obtains the maximum of the subject. Calculate the muscle activity ratio.

  In the present invention, myoelectric potential information can be acquired based on the potential obtained from the surface electrode by attaching two surface electrodes to one or both of the left and right masticatory muscles of the subject (subject). It is. The receiving unit of the texture estimator receives the myoelectric potential information via a cable or the like, processes the myoelectric potential information received by the processor, and calculates the maximum muscle activity ratio. The received myoelectric potential information is amplified by an amplifier provided in the texture estimation apparatus. The processor reads waveform analysis software stored in a memory or the like, and analyzes (integrates) the amplified myoelectric potential information using the software to calculate the amount of muscle activity. Here, the amount of muscle activity is the amount of muscle activity of the masticatory muscle during the sample processing time = the amount of muscle activity based on the first myoelectric potential information, and the amount of muscle activity of the masticatory muscle per second at the time of maximum occlusion = second. This includes two types of muscle activity based on myoelectric potential information. The maximum muscle activity ratio is calculated by substituting the calculated amount of muscle activity into Equation 1. The processor also displays myoelectric potential information in the form of waveforms and numbers created by the waveform analysis software on a display unit such as a liquid crystal display. It is not always necessary for the processor to calculate the muscle activity amount or the maximum muscle activity ratio. Based on the obtained myoelectric potential information, the operator can determine the muscle activity amount and the maximum muscle activity ratio by another means. You may calculate by.

  As the surface electrode, a dish-shaped surface electrode EL258S (manufactured by Biopack), a disposable electrode (Kendall electrode Arbo Arbo H124 24 mm, manufactured by Kodien Japan), etc. are used, but usable surface electrodes are limited to these products. Not. Moreover, although amplifier EMG100C (made by Biopack), amplifier P-EMG Plus (made by Osaka Electronics Co., Ltd.), etc. are used for amplifier, the amplifier which can be used is not limited to these products. As waveform analysis software, AcqKnowledge (manufactured by Biopack), BIMUTAS-Video (manufactured by Kissei Comtech) or the like is used, but usable waveform analysis software is not limited to these software.

  In one embodiment of the present invention, it is preferable to remove amplification (Gain 1000, recording frequency range: 10 to 500 Hz, 50 Hz) AC noise using an amplifier.

  The myoelectric potential information means, for example, the amount of muscle activity of the masticatory muscles, but is not limited thereto. In addition, for the information of myoelectric potential, any one of the left and right muscle activity of the masticatory muscles, the average muscle activity of the left and right of the masticatory muscles, or the total muscle activity of the left and right of the masticatory muscles may be used. The average amount of muscle activity on the left and right of the masticatory muscles is preferred. This is because information on an individual's myoelectric potential can be comprehensively evaluated.

  The myoelectric potential information at the time of maximum occlusion (second myoelectric potential information) means information on myoelectric potential when the subject bites (bites) with maximum force for 1 to 60 seconds. The second myoelectric potential information is preferably the myoelectric potential information that the subject bites with the maximum force for 2 to 30 seconds, and the myoelectric potential information that the subject bites with the maximum force for 5 to 10 seconds. More preferably, it is used. This is because the use of the myoelectric potential information at the time of stable maximum occlusion eliminates the burden on the subject (subject).

  The measuring method of processing time is not specifically limited. Generally, processing time is determined based on the 1st myoelectric potential information which the food texture estimation apparatus acquired. In order to measure the end time of swallowing, a laryngeal microphone may be installed on the subject's throat to collect swallowing sound. Of course, at the start of actual eating, start the timer, stopwatch, etc., then stop and measure the timer, stopwatch, etc. at the end of the last (whole food) swallowing or at the end of chewing It is also possible to use a method.

  In one embodiment of the present invention, the amount of food consumed for the sample food is, for example, one time in a container (packed), one time for actually eating, one piece, one piece, one serving, one mouthful. Can be selected.

  As a preferred embodiment of the present invention, when the food texture of individuals or a specific group is estimated and compared, it is preferable to set the food consumption of the sample food to the same amount or the same number. In addition, in order to more accurately evaluate the difference in texture between individuals or a specific group, it is more preferable to set the same kind of eating method in small amounts such as one, one, and one grain.

  The texture estimation method of the present invention is superior to conventional methods because it can estimate and evaluate the texture of samples (preferably, foods) with different shapes, dimensions, and physical properties (brittleness, viscosity, etc.). . Furthermore, since it is possible to evaluate the difference in eating method, the difference in eating texture, or the feeling feeling in different individuals or in a specific group, it is superior to the conventional method.

  The subject (subject) of the present invention is not particularly limited as long as it is a chewable organism, but is preferably a human, more preferably an individual or a specific group. Specific specific groups include subjects that can be eaten by chewing after orally ingesting foods such as infants, children, young men, young women, adolescents, adults, middle-aged, elderly, healthy people, and patients, For example, infants, children, young men, young women, the elderly, and patients with weak chewing ability are preferable, and infants, elderly, and patients with particularly weak chewing ability are more preferable. A healthy male or the like is preferred when it is desired to provide a biting response to a person with strong chewing ability.

  As an application example of the present invention, food containers, packaging, flyers, posters, booklets, advertising media and the like are preferably described as having a texture, food containers, packaging, flyers, posters, It is more preferable that expressions such as chewing practice (training), chewing practice (training), etc. that are chewy and comfortable to chew are described in booklets, advertising media and the like.

  The food production method of the present invention means designing (developing) food based on the aforementioned texture estimation method. At this time, in the food production method of the present invention, a food that is chewy and a food that is comfortable to bite can be preferably obtained. That is, in the food production method of the present invention, sensory evaluation evaluation information about the texture obtained by a subject when eating a sample is obtained, and a food having at least one of a predetermined chewing response and a predetermined chewing comfort in the evaluation information is designed. To do. And in this invention, a foodstuff is a foodstuff (intermediate product, final product, etc.) which may bite at the time of eating. Foods that may be chewed during eating include cereals, potatoes, seeds, beans, dairy products, eggs, meats, seafood, vegetables, fruits, confectionery, etc. or processed products thereof, combinations thereof, etc. However, it is not limited to these.

  In the present invention, food design is to set (determine) the shape, dimensions, physical properties (brittleness, viscosity, etc.), how to eat, etc. of the food based on the results obtained by the texture estimation method of the present invention. That is.

  In the present invention, specific foods include rice, millet, wheat, barley, potato, sweet potato, sesame, peanut, walnut, cashew nut, almond, soybean, tofu, chicken egg, quail egg, beef, pork, chicken, lamb Meat, salmon, sword fish, salmon, salmon, salmon, salmon, salmon, clams, clams, salmon, sashimi, carrots, beef salmon, spinach, cucumber, tomato, eggplant, komatsuna, lettuce, sweet pepper, onion, salmon, kiwi, cherry Bananas, grapes, tangerines, melons, peaches, apples and the like. These foods may be cut into a desired shape, or these foods may be combined in a desired type, quantity, ratio, or the like.

  In the present invention, specific processed products include rice, millet rice, cereal, rice cake, noodles, boiled beans, tofu, natto, ice cream, ice milk, lact ice, ice confectionery, butter, natural cheese, processed cheese, yogurt (solid ), Fermented milk, pizza, pudding, boiled egg, boiled egg, steak, hamburger, ham, bacon, sausage, sashimi, grilled fish, boiled fish, kamaboko, pickles, salad, soaked, boiled, jelly, jelly beverage, apricot tofu , Chocolate, gummy candy, candy, caramel, gum, biscuits, bars, cookies, potato chips, snacks, rice crackers, pie, bread, cakes, chewable type supplements, etc., and cut these processed products into desired shapes You can also combine these processed products in the desired type, quantity, ratio, etc. There. These processed products may be further processed (frozen, refrigerated, heated / heated, dried, salted, fermented, stirred / mixed, extracted, cooked, sterilized, etc.). At this time, specific processed products preferably include baby food, infant food, nursing food, confectionery, and the like.

  The trainer's mastication training method (strengthening method) of the present invention means using a sample containing food obtained by the food production method of the present invention. In other words, by allowing the trainee to eat (chew) the food of the present invention, it is possible to efficiently train a method for chewing infants and the like whose chewing ability is undeveloped, and infants and elderly people with weak chewing ability. The pathological person can effectively enhance the masticatory power. At this time, and the trainer's mastication training method of the present invention, foods that are chewy and foods that are comfortable to chew can be preferably used. And it is preferable that a leader collects the trainer's individual or a specific group in a predetermined place or the like to train or strengthen the trainer's chewing. Examples of the predetermined place include, but are not limited to, a hospital, a nursing facility, a nursery school, a kindergarten, a school, an educational facility, and a public hall.

  In the present specification, when a numerical range is expressed as “X to Y”, X and Y which are numerical values at both ends of the range are included.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to the description of these examples.

[Experimental Example 1]
FIG. 1 shows a configuration of a texture estimation apparatus 100 used in the example. The texture estimation apparatus 100 includes a receiving unit 10, an amplifier 11, a processor 12, a memory 13, an operation unit 14, and a display unit 15. However, the structure of the texture estimation apparatus 100 shown in FIG. 1 is merely an example, and the apparatus that performs the texture estimation method of the present invention is not limited to the texture estimation apparatus 100 of FIG.

  A patch P for detecting the myoelectric potential of the masticatory muscles is affixed to the cheek of the human (subject) H in FIG. The patch P is provided with two surface electrodes E. In this figure, the patch P may be attached only to the right cheek of the subject H, or the patch P may be attached to the left cheek of the subject H at the back of the drawing. In addition, for example, the surface electrode E may be attached to the cheek of the subject H using a medical tape or the like. In particular, in this example, the surface electrode E is affixed to a position corresponding to the masseter muscle among the masticatory muscles. The cable C is connected to the surface electrode E of the patch P, and electrical information (myoelectric potential information) of the masticatory muscle potential detected by the surface electrode E is input to the receiving unit 10 via the cable C.

  The receiving unit 10 includes an interface capable of receiving electrical information such as myoelectric potential information. The amplifier 11 amplifies the myoelectric potential information received by the receiving unit 10. The processor 12 is configured by a general arithmetic control device, and controls the entire texture estimation device 100. Further, the processor 12 processes the myoelectric potential information amplified by the amplifier 11.

  The memory 13 can store various data and programs. The operation unit 14 is configured by an input device such as a switch, a button, a dial, or a touch panel that allows an operator of the texture estimation apparatus 100 to input various operations. The display unit 15 is configured by a display device such as a liquid crystal display, and displays various information in a visually readable manner.

  The processor 12 reads the waveform analysis software stored in the memory 13 or a storage device included in the memory 13, analyzes the myoelectric potential information amplified by the amplifier 11, and calculates the muscle activity amount and the maximum muscle activity ratio. To do. Further, the processor 12 displays myoelectric potential information in the form of waveforms, numbers, or the like created by the waveform analysis software on the display unit 15. The processor 12 can determine the eating start time from the myoelectric potential information (first myoelectric potential information) at the time of eating. The processor 12 can determine the end time of eating (end time of swallowing or end time of mastication) from the myoelectric potential information (first myoelectric potential information) at the time of eating. As a result, the processor 12 can measure the processing time of the sample. However, the processor 12 mainly performs overall control of the texture estimation apparatus 100, and its function is not particularly limited.

  In this experimental example, the texture (biting response and biting comfort) is quantitatively estimated based on the maximum muscle activity ratio during eating (whole) of various foods with different ways of eating calculated using the texture estimation device 100. Then, it was verified by two subjects (subject A and subject B) that they could be evaluated. Here, each of the left and right masseters of subjects A and B has a surface electrode E as the surface electrode E, and either one or both of the masticatory muscles have the surface electrode E as one of the plate electrodes EL258S (manufactured by Biopack). Or two pieces were pasted per left). A ground electrode was attached to the forehead, and a laryngeal microphone was installed in the throat. Then, the electromyogram was taken into an electromyogram amplifier EMG100C (Biopack) and analyzed using waveform analysis software AcqKnowledge (Biopack). Hereinafter, similar devices were used in other experiments.

  FIG. 2 shows an example of an electromyogram (myoelectric potential information) obtained by the texture estimation apparatus 100. This electromyogram waveform is obtained by the test described above, and is one aspect of the electromyogram information, and is displayed on the display unit 15. The electromyogram obtained during the processing time for the subject to process the sample food corresponds to the first myoelectric potential information described above, and the electromyogram obtained when the subject bites with the maximum force (at the maximum occlusion). This corresponds to the second myoelectric potential information. The processor 12 calculates the amount of muscle activity by integrating the myoelectric potential diagram with the time on the horizontal axis. The amount of muscle activity of the masticatory muscles during the processing time is calculated from the first myoelectric potential information, and the amount of muscle activity of the masticatory muscles per second at the time of maximum occlusion is calculated from the second myoelectric potential information.

  First, the texture estimation apparatus 100 obtains second myoelectric potential information, which is myoelectric potential information obtained when the subject A and the subject B bite with the maximum force (corresponding to the maximum occlusion) for 5 seconds or longer. I got it. Further, the processor 12 determines the amount of muscle activity of the masticatory muscle (masseter muscle) for one second in which the waveform of the myoelectric potential information is stable from the second myoelectric potential information as “masticatory muscle (masseter muscle) muscle per second at maximum bite. The amount of activity was calculated by the processor. After that, the texture estimation device 100 has a masticatory muscle (masseter muscle) from the start of eating of the subjects A and B to the end of the last swallowing when the subjects A and B eat the predetermined amount of the sample in Table 1. ) And the time (processing time) from the start of eating until the last swallowing (all of the food).

  Of the above-mentioned product names, all but the almond chocolate are registered trademarks. Moreover, the eating amount of one mouth of McVity (registered trademark) was 2.3 g for the subject A and 1.8 g for the subject B.

  Here, the maximum muscle activity ratio at the time of eating of each sample was calculated by the following formula (1) using the left and right average values as the amount of muscle activity of the masticatory muscles (massage muscles).

  Maximum muscle activity ratio (%) = Masticatory muscle (massage muscle) muscle activity during sample processing time ÷ (Masticatory muscle (massage muscle) muscle activity per second at maximum occlusion × treatment time) x 100 ... (1)

  Furthermore, the sensory evaluation which evaluates the food texture (biting response and biting comfort) which a test subject eats a sample and actually feels was obtained, and the evaluation information of the said sensory evaluation was acquired. Here, each of the subjects A and B evaluated the texture (biting response) at the time of eating of each sample on a 7-step scale (-3: none, -2: none, -1: somewhat not, 0 : Neither, 1: Somewhat 2: Yes, 3: Pretty much) That is, this evaluation corresponds to evaluation information for sensory evaluation. And the correlation of the evaluation information of sensory evaluation which is evaluation of the maximum muscle activity ratio and food texture (biting response) was confirmed. The evaluation results are shown in Table 2. In both subject A and subject B, the order of maximum muscle activity ratio and the order of texture almost coincided even when the unit capacity and the number of units differed as grains, individuals, mouths, etc.

  At this time, in the subject A, the texture (biting response) of the samples 1 and 3 was evaluated as “somewhat (1)” and “some (2)”, whereas in the subject B, the samples 1 and 3 were evaluated. The texture was evaluated as “Yes (2)” and “Very good (3)”. Moreover, in the test subject A, the texture (biting response) of the sample 4, the sample 6, and the sample 7 was evaluated as “no (−2)”, “somewhat not (−1)”, and “not (−2)”. On the other hand, in the test subject B, the food textures of the sample 4, the sample 6, and the sample 7 were evaluated as “somewhat not (−1)”, “neither (0)”, and “neither (0)”. That is, compared with the test subject A, the test subject B felt a strong texture, the evaluation of the texture was high, and the maximum muscle activity ratio was high.

  FIG. 3 is a graph showing the correlation between the maximum muscle activity ratio of the subject A and the texture evaluation (evaluation information of sensory evaluation), and FIG. 4 shows the correlation between the maximum muscle activity ratio of the subject B and the texture evaluation. It is a graph to show. In both subjects A and B, the correlation coefficient between the maximum muscle activity ratio and the texture evaluation (sensory evaluation evaluation information) showed a high correlation of 0.4 or higher. At this time, even if the same food was eaten, it was confirmed that the texture had individual differences. For example, even when eating the same food, a person with a strong masticatory power had a reduced texture (weakened), and a person with a weak masticatory power had a high texture (strongened). And it was able to confirm that the individual difference of food texture was reflected in the maximum muscle activity ratio irrespective of the amount of eating of the sample. In other words, since the maximum muscle activity ratio showed a high correlation with the evaluation of texture, it is appropriate to quantitatively estimate the texture (chewing response and chewing comfort) using the maximum muscle activity ratio. it was thought. Thus, by performing sensory evaluation, the validity of the calculated maximum muscle activity ratio can be confirmed by considering the correlation between the evaluation information and the maximum muscle activity ratio. As a result, the texture of each subject can be estimated more quantitatively and objectively.

[Experiment 2]
In this experimental example, the texture (biting response and biting comfort) over time is determined by the transition of the maximum muscle activity ratio during eating (overall) of various foods with different eating methods calculated using the texture estimation device 100. Two subjects (Subject A and Subject B) verified that the transition could be quantitatively evaluated. First, when subjects A and B eat a predetermined amount of the sample in Table 3, they measure myoelectric potential, and based on the obtained electromyogram information, from the start of eating to the end of the last (all of food) swallowing The time until (processing time) was extracted. Thereafter, the processing time for eating was divided into approximately three parts, the first half, the middle stage, and the second half, and the amount of muscle activity of the masticatory muscles (masseter muscles) at each time was calculated. Here, using the amount of muscle activity of the left and right masticatory muscles (masseter muscles), the maximum muscle activity ratio of each sample was calculated by the same formula as in Experimental Example 1, and the left and right maximum muscle activity ratios were averaged. Further, in the same manner as in Experimental Example 1, each of subjects A and B evaluates the texture (biting response) of each sample at the time of eating with a seven-stage scale, and the texture is evaluation information for sensory evaluation. Acquired. The correlation between the maximum masseter activity ratio and the texture (evaluation information for sensory evaluation) was evaluated.

  FIG. 5 is a graph showing the transition (temporal change) of the texture evaluation (sensory evaluation evaluation information) of the subject A, and FIG. 6 is the transition (temporal change) of the texture evaluation (sensory evaluation evaluation information) of the subject B. It is a graph showing (change). FIG. 7 is a graph showing the transition (change with time) of the maximum muscle activity ratio of the subject A, and FIG. 8 is a graph showing the transition (change with time) of the maximum muscle activity ratio of the subject B. FIG. 9 is a graph showing the correlation between the maximum muscle activity ratio of the subject A and the evaluation of the texture (evaluation information of sensory evaluation), and FIG. 10 is the evaluation of the maximum muscle activity ratio of the subject B and the texture (sensory evaluation). It is a graph which shows the correlation of evaluation information.

  In both subjects A and B, the evaluation of the respective textures changed over time from the start of eating to the end of the last swallowing (all of the food). In both subjects A and B, the maximum muscular activity ratio changed over time from the start of eating until the end of the last swallowing (all of the food). At this time, in the same manner as in Example 1, in both the subjects A and B, the ranking of the maximum muscle activity ratio and the ranking of the evaluation of the texture almost coincided. And compared with the test subject A, the test subject B felt food texture strongly, the evaluation of food texture was high, and the maximum muscle activity ratio was high. Moreover, compared with the subject A, in the subject B, the texture evaluation and the maximum muscle activity ratio gradually decreased with time.

  Furthermore, in both subject A and subject B, the correlation coefficient between the transition of the maximum muscle activity ratio and the transition of the evaluation of the texture showed a high correlation of 0.5 or more. At this time, even if the same food was eaten, it was confirmed that there was an individual difference in the transition of texture evaluation (change over time). Even if people eat the same food, the transition (decrease) in the texture is quickly reduced (decreased) in people with strong chewing ability, and the transition (decrease) in texture is slow and small in those with weak chewing ability Became (were weakened). In other words, since the transition of the maximum muscle activity ratio showed a high correlation with the transition of texture, it is considered appropriate to estimate the transition of texture over time using the transition of the maximum muscle activity ratio. It was.

[Experiment 3]
In this experimental example, the texture (chewing response and chewing comfort) is quantified by the maximum peak value of the maximum muscle activity ratio during eating (whole) of various foods with different eating methods calculated using the texture estimation device 100. It was verified by two test subjects (subject A and test subject B) that the evaluation was possible. First, when subject A and subject B ate a predetermined amount of the sample in Table 1, the time (processing time) from the start of eating to the end of the last (all of the food) swallowing was measured. Thereafter, the eating time of subjects A and B is divided into approximately three parts, the first half, the middle, and the second half, and the amount of muscle activity of the masticatory muscles (masseter muscles) at each time is calculated. Calculated. Here, using the amount of muscle activity of the left and right masticatory muscles (masseter muscles), the maximum muscle activity ratio of each sample was calculated by the same formula as in Experimental Example 1, and the left and right maximum muscle activity ratios were averaged. Further, in the same manner as in Experimental Example 1, each of subjects A and B evaluates the texture (biting response) of each sample at the time of eating with a seven-stage scale, and the texture is evaluation information for sensory evaluation. Acquired. Then, the correlation between the maximum peak value of the maximum muscle activity ratio and the texture (evaluation information for sensory evaluation) was evaluated.

  FIG. 11 is a graph showing the correlation between the maximum peak value of the maximum muscle activity ratio of the subject A and the evaluation of texture (evaluation information of sensory evaluation), and FIG. 12 shows the maximum peak value of the maximum muscle activity ratio of the subject B. It is a graph which shows the correlation of evaluation (evaluation information of sensory evaluation) of food texture. Here, in both subject A and subject B, the correlation between the maximum peak value of the maximum muscle activity ratio and the texture was high, 0.45 or higher. At this time, it was confirmed that the individual difference in the texture was reflected in the maximum peak value of the maximum muscle activity ratio regardless of the amount of eating of the sample. In other words, since the maximum peak value of the maximum muscle activity ratio showed a high correlation with food texture, it was considered appropriate to estimate the food texture using the maximum peak value of the maximum muscle activity ratio.

  In addition, the correlation coefficient between the maximum peak value of the maximum muscle activity ratio and the texture evaluation was higher than the correlation coefficient between the maximum muscle activity ratio and the texture evaluation. When evaluating the texture during eating (whole), it was considered preferable to use the maximum peak value of the maximum muscle activity ratio.

  From Experimental Examples 1 to 3, it is understood that a predetermined high correlation is found between the maximum muscle activity ratio and the texture evaluation. Therefore, by obtaining evaluation information of sensory evaluation relating to the texture obtained by the subject and designing a food that targets this evaluation information, it becomes possible to produce an appropriate food according to the characteristics of the subject. An appropriate food production method can be obtained. Various elements may be included in the evaluation information, but the biting response and the biting comfort shown in the experimental examples are representative elements. FIG. 13 is a table showing various expression examples of the biting response and chewing feeling to be targeted, and the bite expressed in the expression examples in consideration of the correlation between the maximum muscle activity ratio acquired in advance and the texture evaluation. It is possible to design foods that target foods that respond and chew. FIG. 13A is a table showing an example of expression regarding the degree of chewing response, FIG. 13B is a table showing an example of expression regarding the presence / absence of chewing response, and FIG. 13C is about the hardness of chewing response. FIG. 13D is a table showing an example of expression, FIG. 13D is a table showing an example of expression relating to biting response and biting comfort, and FIG. 13E is a table showing an example of expression about biting force. (F) is a table | surface which shows the example of an expression regarding the level of the possibility of mastication. For example, when it is desired to obtain a food that is evaluated with the predetermined expression shown in the table of FIG. 13, the combination of the maximum muscle activity ratio and the texture evaluation obtained in advance is obtained. In addition, by designing and manufacturing a food by changing manufacturing conditions, it is possible to obtain an appropriate food that conforms to the expression example in the table. Note that FIG. 13 does not cover all expressions related to chewing response or chewing comfort, and it is possible to design and manufacture food with the goal of a food having a texture as defined in this example. Is possible. Of course, foods may be designed and manufactured with the goal of a food texture expressed in another way.

  A person skilled in the art can prepare a plurality of levels for parameters that affect the texture regarding food design and manufacture, and prepare foods for each level. A subject eats the food and can acquire an electromyogram (myoelectric potential information) and a muscle activity ratio. Furthermore, sensory evaluation can be performed and evaluation information of sensory evaluation can be acquired. The parameters here include mechanical properties (rheological properties, etc.), geometric properties (shape, etc.), water and fat content. For those parameters, those skilled in the art use that knowledge to adjust the manufacturing process (conditions for cutting, heating, cooling, compression, aging, kneading, expansion, molding, etc.) and the selection and quantity of raw materials and food additives. It is possible. For example, if the goal is to aim for a weaker texture from the results of muscle activity ratio and sensory evaluation, adjust the manufacturing process according to the known adjustment amount for the parameter to make the shape smaller, thinner, If the goal is to increase the gap, adjust the mixing ratio of ingredients, food additives, etc., or aim for a stronger texture, adjust the manufacturing process to increase the shape, thickness, etc. Thicken, reduce voids, and adjust ingredients, food additives, etc. In this way, the target food product can be designed and manufactured.

[Experimental Example 4]
Processed cheese was produced as a chewy food. Specifically, mozzarella cheese; 1800 g, cream cheese; 1200 g, sodium polyphosphate; 6 g, salt; 7.5 g, water; 260 g are charged into a kettle-type melting kettle, and then the stirring blade is rotated (180 rpm) Then, the temperature was raised to 90 ° C. and melted by heating. Then, after filling and shaping | molding to a predetermined container type | mold, it was made to cool to 10 degrees C or less, and the original process cheese different from usual was produced. And this processed cheese was cut | disconnected to the dimension of length; 2 cm x width; 1.5 cm x height; 1 cm, and the sample was prepared.

  As subjects C to K, subjects with weak occlusal force were selected, and the possibility of designing foods (samples) for mastication training matched to the occlusal force was verified. Specifically, as subjects C to K, in a dental occlusal force meter (oculusal force meter, model: GM10, Nagano Keiki Co., Ltd.), 3 men and 5 women with an occlusal force of 300 N or less were selected. Each subject eats each sample at the same speed as when eating normal processed cheese, and the time required for the eating is divided into three parts, the first half, the middle, and the second half. The amount of muscle activity was measured. Here, the maximum muscle activity ratio of each sample was calculated by the same formula as in Experimental Example 1 using the left and right average values as the mass activity amount of the masseter muscle.

  Table 4 shows the maximum muscle activity ratios in the “first half”, “midfield”, and “second half” of the eating time of subjects C to K. Here, the maximum muscle activity ratio in the “first half” of subjects C to K was within a range of 24 to 49%. The maximum muscle activity ratio in the “midfield” of subjects C to K was in the range of 20 to 39%. The maximum muscle activity ratio in the “second half” of subjects C to K was within a range of 15 to 37%.

  By the way, in the result of Experimental Example 1, when the maximum muscle activity ratio was 20 to 30%, there was a slight bite response, and when the maximum muscle activity ratio was 30 to 50%, it was evaluated that there was a bite response. From this, it was confirmed that the original process cheese is a food (sample) with a chewy response.

  Furthermore, when the maximum muscle activity ratio was more than 70%, it was evaluated that the biting comfort was unsatisfactory (an excessive load was applied). From this, it was confirmed that the original processed cheese is a food product that does not have a bad chewing feeling (good chewing feeling).

  From the above, it was verified that the unique processed cheese is appropriate as a food for training mastication (training mastication) in infants and the elderly with weak biting power.

  ADVANTAGE OF THE INVENTION According to this invention, the objective and quantitative estimation method of the transition (time-dependent change) of the food texture and food texture in eating of a human (subject) can be provided. Specifically, a method for estimating the biting response and biting comfort for each subject is provided in consideration of the chewing ability (biting force (biting force), etc.) and processing time of an individual or a specific group. In this case, the texture and the estimation result of the transition of the texture can be used as useful information when designing the food.

  According to the present invention, it is also possible to provide a food production method designed using this estimation method and a mastication training method (strengthening method) using food obtained using this production method. Specifically, as an individual or a specific group, infants with weak chewing ability, etc., eat foods with good chewing ability and foods with good chewing ability, to increase the bite force of infants and others. Expected to develop the formation of teeth and jawbones smoothly. In addition, if an elderly person, etc., whose masticatory ability is weakening as an individual or a specific group, eat a food with good chewing ability or a food with chewing ability based on the present invention, the occlusal force of the elderly person etc. is maintained. It can be expected to improve and prevent the deterioration of digestive function and the deterioration of tongue function, etc. and prevent the need for nursing care. In other words, it is possible to contribute to enhancing, maintaining, and improving the chewing function without difficulty by allowing individuals or specific groups to eat foods that are chewy or foods that are chewable alone or in combination.

  Although the embodiments of the present invention have been described above, the present invention is not limited to the matters shown in the above embodiments, and those skilled in the art will understand the scope of the claims and the description, and based on well-known techniques. Modifications or applications are also contemplated by the present invention and are within the scope of seeking protection.

  The texture estimation method of the present invention can be suitably used in the field of evaluating the texture of human subjects. In addition, the texture estimation method of the present invention can be used to select, for example, foods that are chewy and foods that are comfortable to chew as foods that take into account the chewing ability of individuals and specific groups. Can be used to develop foods for them. The texture estimation method of the present invention can be used to select foods for mastication training, for example, as foods with textures that take into account the chewing ability of individuals and specific groups, and develop these foods. Can be used to do. Furthermore, the texture estimation method of the present invention can be used to develop an analytical instrument or the like that evaluates texture such as “biting response” and “biting comfort”.

DESCRIPTION OF SYMBOLS 10: Reception part 11: Amplifier 12: Processor 13: Memory 14: Operation part 15: Display part 100: Texture estimation apparatus

Claims (8)

A texture estimation method for quantitatively estimating a texture of a sample,
Obtaining first myoelectric potential information, which is information relating to the myoelectric potential of the masticatory muscles during the sample processing time by the subject,
Obtaining second myoelectric potential information, which is information on myoelectric potential at the time of maximum occlusion by the subject,
A food texture estimation method for calculating a maximum muscle activity ratio of the subject using the formula (1) based on the first myoelectric potential information and the second myoelectric potential information.
Maximum muscle activity ratio (%) = Masticatory muscle muscle activity during the processing time ÷ (Masticatory muscle muscle activity per second during maximum bite × the processing time) × 100 (1)   The texture estimation method according to claim 1, wherein the masticatory muscle is a masseter.   The texture estimation method according to claim 1 or 2, wherein the texture is at least one of chewing response and chewing comfort. Dividing the processing time into a plurality of divided times;
The food texture estimation method according to any one of claims 1 to 3, wherein the first myoelectric potential information at each division time is acquired. Obtaining evaluation information of sensory evaluation related to texture obtained by the subject at the time of eating the sample,
The texture estimation method according to any one of claims 1 to 4, wherein a correlation coefficient between the maximum muscle activity ratio and the evaluation information is calculated.   The food manufacturing method which designs food based on the food texture estimation method of any one of Claim 1 to 5. Obtaining evaluation information of sensory evaluation related to texture obtained by the subject at the time of eating the sample,
The food manufacturing method according to claim 6, wherein a food having at least one of a predetermined chewing response and a predetermined chewing feeling in the evaluation information is designed. A texture estimation device for quantitatively estimating the texture of a sample,
A receiving unit for receiving first myoelectric potential information, which is information relating to the myoelectric potential of the masticatory muscles during the processing time of the sample by the subject;
And a processor,
Based on the first myoelectric potential information and the second myoelectric potential information that is information about the myoelectric potential at the time of maximum occlusion by the subject obtained in advance, the processor uses the formula (1) to calculate the maximum of the subject. A texture estimation device that calculates a muscle activity ratio.
Maximum muscle activity ratio (%) = Masticatory muscle muscle activity during the processing time ÷ (Masticatory muscle muscle activity per second during maximum bite × the processing time) × 100 (1)

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